In 1996, Secretary Yang Yuanfu opened "Farmhouse" in his courtyard, mainly selling local dishes from farmers' hometowns. Secretary Yang's chicken is getting better and better, and the cooking method is becoming more and more unique. The chicken is fresh and delicious, and is deeply loved by diners. Gradually, people named this dish "Yang Chicken", and people simply called Yang Yuanfu "Yang Chicken".

In 1999, Yang Yuanfu opened the "Yang Chicken" Chinese restaurant on Wangcong Middle Road in Pidu District, and his signature dish "Yang Chicken" became increasingly sophisticated.

Yang’s chicken, a signature dish, became famous once and has been praised for 23 years. It has been committed to social charity and public welfare undertakings, giving back to the society with its own practical actions, and has been awarded many honorary titles.

Speaking of Pidu, many people may subconsciously think of Pixian Douban or Rhododendron, but for experienced Pidu foodies, the most memorable dish of Pidu is the "Yang Chicken" Profound, despite the passage of time for 23 years, a delicacy that has never changed remains on the tip of the tongue and the feelings remain in the hearts of diners.

Yesterday, the weather was perfect, and Chipi Mei broke into this "Yang Chicken" that has been quietly staying in the old neighborhood for 20 years. With black tiles as the base, the bright red store name becomes brighter under the sunlight. The newly upgraded store is surrounded by houses in the old neighborhood, giving it a feeling of "the lingering shadow of the past has not faded away, but has been covered with new makeup to add glory."

The area is much larger than expected, and there are private rooms and private rooms. It is no problem for a group of people to have a carnival, for two people to enjoy it, or for one person to enjoy it alone.

Many diners will come here as soon as meal time comes. Everyone likes to sit in the row next to the glass, order their favorite delicacies, two or three snacks, and enjoy their leisure time after get off work.

The antique tables and chairs are arranged, yet modern and fresh, the log lighting is hung high on the hanging beams, and there are occasional green plants for decoration. As soon as you enter, you will feel cozy and eye-catching!

The warm yellow light casts a warm halo behind you. There is nothing noisy or greasy, and everything is fresh and elegant. Everyone likes to come here to relax themselves and wash their taste buds with delicious food. .

"Yang Chicken" sells, in addition to chicken, perhaps the traditional and retro "Old Pidu feelings", and has received countless five-star reviews!

Use farm-raised native chickens, about 5 pounds is appropriate. Do not use chickens that are too big or too fat and do not eat feed. "Yang Chicken" is made on the same day to meet the demand for sales on the same day.

It sells more than 30,000 copies a year, uses more than 10,000 local chickens, and inherits its own unique secret seasoning, which is blended with Douban’s secret bean oil instead of pure red oil.

The condiments for making "Yang Chicken" are pollution-free raw materials such as Erjingtiao pepper, Hanyuan Sichuan pepper, and Pengxian turmeric. Chicken is divided into two types: red flavor and white flavor.

Compared with ordinary cold chicken, the red flavor does not add ginger, onions, garlic, soy sauce, etc., and only tops it with Yang's unique soup. However, it is spicy and fragrant.

The white flavor is not spicy and has the taste of salted chicken and white chopped chicken, but it has other characteristics: off-white color, tender skin and tender meat. It has a pleasant salty flavor, light and refreshing. The chicken tastes like pure residue, especially for the elderly and children.

Salt-fried black pig hind leg meat is made in a home-style way. The meat is rich in aroma, dry and crispy and tender. It is paired with green pepper and red pepper. It is spicy but not pungent, but the fragrance is deep into the soul. This dish also has a cool alias: "A magical tool for serving rice." Boss, please give me three more bowls of rice!

Seasonal vegetables cooked in chicken soup are always fresh! Oil! fragrant! The rich chicken soup and the soft and glutinous meat of the winter melon made even Chi Pimei, who only loves spicy food, fascinated by this dish! (Served with a red oil plate and a green pepper plate, you can choose the flavor~)

The chicken feet in the restaurant are all native chicken feet. The native chicken feet are carefully braised over slow fire using a secret method, and the meat is tender. It has a fresh and delicate taste, gnawing on the meat and drinking a little wine, these days are gone~

This is the memory of Pimei’s childhood when she was a vegetarian. The old Sichuan cuisine with cherry meat and red roots is paired with The unique tea aroma of Pu'er tea just removes the greasiness of black pork, and the taste is sweet and delicious!

Using free-range roosters with a growth cycle of about half a year, and adding fresh and fragrant sixtieth roosters, it is regarded as an internet celebrity hit! The fish were cleaned very clean, and each one was fried to a crisp. The meat was tender and chewy, and the chicken was also very spicy and fragrant~

Cut the fish into flower shapes, and spread them all over the bottom. The green peas conquered me with their appearance as soon as they were served. It has two flavors of tomato juice and sweet and sour. The fish meat is delicious, coupled with the fragrance of peas, the changing taste is delicious to the very top!

Combining the deliciousness of mustard greens with the smoothness of chickpea flowers, the soup is extremely rich and nutritionally balanced. It can be eaten by the elderly and children~

Frog meat in the red soup It was soaked in juice, and it seemed like he swallowed subconsciously. The spicy flavor of ginger is mixed with the sweetness of pumpkin, and the frog meat is smooth and tender. It falls down in one sip, and the bones and flesh are separated. A strong ginger flavor fills the mouth, and the tenderness of the frog meat dances on the tip of the tongue~

The tomatoes are roasted and served with cooked potatoes. The delicate texture of the potatoes gives the beef brisket a mysterious veil, and the soup is delicious.

(Pimei eaters like to pour the soup on top of the rice to enjoy the sour taste of fried chicken)

The sweetness and romance of marshmallows make the traditional sweet and sour pork ribs no longer lonely. The ribs are bright red in color and fragrant in taste. Sweet and sour, feel it 360°, do you smell the overbearing sweet and sour aroma?

There are also so many good dishes, each of which can stand the test!

The rice is made from Qing’an rice, fresh rice with germ, which is one of the top ten delicious rice in China. The nutritional content is 50%-80%. It comes from Wuchang, but it is different!